Best 3 Low Fat Butternut Squash Soup Recipes

Low Fat Butternut Squash Soup image

Provided by KitchenWitch77

Categories Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

4 1/2 cups butternut squash, peeled and cubed
1 medium onion, chopped
2 cups low-fat chicken broth
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons garam masala
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2/3 cup low-fat plain yogurt

Steps:

Cut squash into quarters and seed; place in a plastic bag and microwave on HIGH for approximately 5 minutes.
Remove from bag, peel and chop.
Place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat.
Reduce heat and simmer for 25 minutes or until squash is fully cooked.
Remove from heat and puree with a stick blender until smooth.
Reduce heat on stove to low and slowly stir in plain yoghurt.
Add more spices if needed.
Reheat and serve.

Cabot Reduced Fat Butternut Squash Soup image

Provided by Food Network

Time 2h

Yield 4-6 servings

Number Of Ingredients 9

2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup Cabot Light Sour Cream or Regular Sour Cream
2 ounces Cabot 50% Reduced Fat Cheddar, grated (about 1/2 cup)
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces

Steps:

In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
Remove from heat and let stand until slightly cooled; puree in batches in blender.
Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.
Recipe courtesy Chef Jon Ashton

Almost Fat-Free Vegetarian Butternut Squash Soup image

Provided by MissLinguist

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups vegetable broth (may substitute water)
1 lb butternut squash (half of a medium-sized squash)
1 small zucchini
1/2 cup red lentil
1/2 red bell pepper
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
black pepper

Steps:

Remove seeds, peel, and cut the squash into small 1 inches cubes.
Cut the zucchini and bell pepper into small chunks.
Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
Do not drain the liquid.
Pour the soup into a blender, add spices, and blend until smooth.

Nutrition Facts : Calories 144.2, Fat 0.8, SaturatedFat 0.2, Sodium 9.6, Carbohydrate 29.6, Fiber 5.6, Sugar 3.7, Protein 7.7